Crisp Panko Chicken Cutlets w/Tonkatsu Sauce

Ingredients

• 4 boneless skinless chicken breast halves
• kosher salt
• black pepper
• 1/2 cup flour
• 3 eggs, lightly beaten with
• 1/3 cup water
• 2 cups japanese panko
• 1/2 head cabbage, shredded

Tonkatsu sauce

• 1/2 cup Worcestershire sauce
• 1/4 cup granulated sugar
• 1/4 cup soy sauce
• 1/4 cup tomato ketchup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground allspice

Directions

1. 1

   With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.

2. 2

   Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick.

3. 3

   Season with salt and pepper.

4. 4

   Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.

5. 5

   Dip each piece in the flour and egg again an then coat the chicken in the panko.

6. 6

   In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.

7. 7

   Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.

8. 8

   If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.

9. 9

   Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.

10. 10

    tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.

11. 11

    Bring to a simmer over medium low heat.

12. 12

    Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.

13. 13

    Whisk in mustard and allspice.

14. 14

    Cool to room temperature.

15. 15

    The sauce will keep for 1 week in the refrigerator.